Ingredients

  • Crust
  • 42 ½ grams butter, unsalted melted
  • 127 ½ grams chocolate wafer cookies crushed
  • Filling
  • ½ kilogram cream cheese room temperature
  • 100 grams sugar, caster
  • 27 ½ milliliters whipping cream
  • ¾ teaspoon vanilla
  • 2 ½ eggs
  • 15 grams plain chocolate, expensive grated
  • 1 ½ teaspoons coffee, instant expresso
  • 55 milliliters boiling water
  • 1 ½ tablespoons kahlua
  • ¼ teaspoon lemon juice

Directions

1. Crust Preheat oven to 350*F/175*C/GM4. Coat 9" springform pan with butter. Combine the melted butter and cookie crumbs. Press the crumb mixture onto the bottom only of the pan. Refrigerate for 10 minutes. Bake for 8 minutes. Cool on a cake rack.
2. Filling: In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Beat in the cream and vanilla. Add the eggs, one at a time, beating well after each addition.
3. Set aside 2 1/4 cups of filling. Mix the chocolate with the hot coffee and stir until dissolved. Stir in the Kahlua. Add to the remaining batter, blend well. Pour into the prepared crust. Bake for 40 minutes, or until the rim of the cake is set. The center should still be soft. Carefully remove from the oven.
4. Turn the oven down to 325*F/165*C/GM3. Stir the lemon juice into the reserved filling. Carefully pour around the inside rim of the pan where the cake is set. Allow the filling to flow into the center. DO NOT pour directly onto the center or it will collapse. Return to the oven. Continue baking until the sides rise and the center is just set, about 35 minutes.
5. Cool on a rack. When the bottom and sides are completely cool, remove the rim. Continue to cool at room temperature. Cover loosely with plastic wrap and refrigerate until firm, preferably overnight.

Notes
Serving Ideas:Original serves 10-12.


Categories
CakesPuddings
Keywords
CakesPuddings
MacGourmet downloadCappuccino Cheesecake. To import, drag image to your MacGourmet recipe box.